Soften yeast in warm water in a large mixer bowl; add 2 cups flour, cheese spread, 2 tblspns, butter and the salt.
Mix very well (2 minutes in blender at medium speed).
Gradu- ally add remaining flour and mix thoroughly; cover and let rise in a warm place until light and doubled in size — about 30 minutes.
Combine onion soup and remaining butter to a smooth paste.
Roll out dough, half at a time on a floured board to 16" x 11" oblong; spread each with half the filling.
Starting with 16" side, roll up dough and seal edges and ends, and place seam side down on greased baking sheet.
Make a lengthwise slit down centre with a knife, halfway through the loaf.
Cover and allow to rise until light, about 45 minutes.
Bake at 350" F for 30 - 35 minutes.